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Soba Noodle Salad with Seared Tuna

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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

Salad:
  • 1 cup purple cabbage shredded
  • 1 1/2 cups spinach roughly chopped
  • 1 cup shredded carrots
  • 1/2 of a cucumber seeded and sliced
  • 4 scallions root ends removed & sliced
  • 3 Tbsp fresh cilantro chopped
  • 3 Tbsp fresh mint leaves chopped
  • 3 Tbsp fresh basil leaves julienned
  • 4 – 3oz. tuna steaks
  • S & P
  • 1 cup frozen shelled edamame
  • 8 oz. buckwheat soba noodles Whole Foods carries them
  • 1/4 cup chopped peanuts
Dressing:
  • 1 Tbsp freshly grated ginger root
  • 1 clove garlic minced
  • 2 Tbsp + 1 tsp low sodium soy sauce
  • 1 Tbsp rice wine vinegar
  • 1/4 tsp sriracha chile sauce
  • 1 1/2 tsp sesame oil
  • 1 tsp canola oil

Method
 

  1. Bring water to a boil and cook soba noodles according to the directions. In the last 2 minutes of cooking, add frozen edamame. When finished cooking, drain and rinse with cold water until the noodles and edamame are chilled.
  2. Meanwhile, combine cabbage, spinach, carrots, cucumber, scallions, cilantro, mint, and basil in a large mixing bowl.
  3. Add noodles and edamame once chilled.
  4. Combine ingredients in the dressing in a small bowl and whisk together.
  5. Pour dressing over vegetables and noodles and toss to combine. Place in refrigerator.
  6. Season the tuna steaks with salt and pepper.
  7. Heat a skillet over medium-high to high heat. When hot, spray with Pam non-stick cooking spray and place steaks on the hot pan. You want the pan to be really hot so they sear quickly rather than steaming.
  8. Cook on each side for 1-2 minutes, or until tuna reaches desired doneness. Remove from pan and set aside.
  9. Plate each bowl with the chilled soba noodle salad and top with a piece of tuna.
  10. Garnish with crushed peanuts and serve immediately.